Cooking with Lounge | Eggplant Bake

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Imam bayildi

Ingredients

1 aubergine

1 cup onions, sliced

½ cup coloured bell peppers, sliced

15g chopped garlic

50g sweet bell pepper & capsicum

75g chickpeas, boiled

10g lemon preserve

150g tomatoes, chopped

1tsp all spice powder

½ tsp cinnamon powder

Oregano, to taste

Salt, to taste

Pepper, to taste

Olive oil, to taste

Method:

Cut the aubergine lengthwise into four slices. Make slits on the pieces to allow the seasonings to penetrate. Season with salt, pepper and oregano and drizzle olive oil over it. Bake at 180 degree Celsius for about 15-20minutes. Keep aside.

To prepare the sauce, heat olive oil in a pan and saute the sliced onion and garlic. Add the bell peppers and chickpeas and cook for a minute. Add the lemon preserve, oregano, all spice powder, cinnamon and chopped tomatoes.

Make a cavity in the baked aubergine and fill it with the sauce. Drizzle olive oil on top, sprinkle all spice and cinnamon powders and put in the oven for 5-7 minutes at 200 degree Celsius.

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